Luca Secondi
Biographic Data
| ID | 255429 |
|---|---|
| NAME | Luca Secondi |
| GIVEN NAMES | Luca |
| FAMILY NAME | Secondi |
| SIGNATURE | SECONDI L |
| AFFILIATIONS | Università degli Studi della Tuscia |
| ORCID | 0000-0001-8437-0444 |
| VERIFIED | Yes |
| TOTAL WORKS | 10 |
| TOTAL CITATIONS | 43 |
| AUTHOR COUNT | 10 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2015 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 3 |
Food Sharing Platforms as a Technology to Reduce Food Waste at Food Service Level
Despite the growing awareness of food waste (FW) issues, there is still a lack of comprehensive studies that examine the perspectives of food service professionals and their FW management, particularly regarding food sharing practices. This paper investigates the perspectives of food service establishments on FW mitigation and on their engagement with digital technologies such as food‐sharing platforms. Adopting a mixed‐methods approach, it explo…
Tracking post-consumption of restaurant food and leftovers
Food waste (FW) remains a critical challenge on a global scale. While FW mitigation efforts have mostly focused on household at-home waste, there is a more recent issue to address FW generated in out-of-home dining contexts, where consumer behaviour plays a key role. This study, in alignment with the objectives of the Horizon 2020 LOWINFOOD project, adopts a consumer-centric approach to quantify FW at post-consumption stage with REGUSTO—a digital…
Special Issue
Comparison of Two Different Approaches to Measuring Economic Vulnerability to Food Insecurity
Introducing digital tools for sustainable food supply management
Reducing food waste is essential if we want to create a more sustainable food system, which is why halving per capita food waste by 2030 has been included in the UN Sustainable Development Goals. The main aim of this paper is to demonstrate that by using digital tools to monitor food provisioning and management within canteens, it is possible to achieve a more sustainable food service management within industrial companies and to reduce the overa…
The Economic Perspective of Food Poverty and (In)security
Estimating Household Consumption Expenditure at Local Level In Italy
Choosing a healthy and sustainable diet
Estimates of Household Consumption Expenditure at Provincial Level in Italy by Using Small Area Estimation Methods
Household food waste behaviour in EU-27 countries
Household food waste behaviour in EU-27 countries
The Economic Perspective of Food Poverty and (In)security
Estimates of Household Consumption Expenditure at Provincial Level in Italy by Using Small Area Estimation Methods
Choosing a healthy and sustainable diet
Estimating Household Consumption Expenditure at Local Level In Italy
Household food waste behaviour in EU-27 countries
Estimates of Household Consumption Expenditure at Provincial Level in Italy by Using Small Area Estimation Methods
Choosing a healthy and sustainable diet
Estimating Household Consumption Expenditure at Local Level In Italy
The Economic Perspective of Food Poverty and (In)security
Introducing digital tools for sustainable food supply management
Reducing food waste is essential if we want to create a more sustainable food system, which is why halving per capita food waste by 2030 has been included in the UN Sustainable Development Goals. The main aim of this paper is to demonstrate that by using digital tools to monitor food provisioning and management within canteens, it is possible to achieve a more sustainable food service management within industrial companies and to reduce the overa…
Comparison of Two Different Approaches to Measuring Economic Vulnerability to Food Insecurity
Tracking post-consumption of restaurant food and leftovers
Food waste (FW) remains a critical challenge on a global scale. While FW mitigation efforts have mostly focused on household at-home waste, there is a more recent issue to address FW generated in out-of-home dining contexts, where consumer behaviour plays a key role. This study, in alignment with the objectives of the Horizon 2020 LOWINFOOD project, adopts a consumer-centric approach to quantify FW at post-consumption stage with REGUSTO—a digital…
Special Issue
Food Sharing Platforms as a Technology to Reduce Food Waste at Food Service Level
Despite the growing awareness of food waste (FW) issues, there is still a lack of comprehensive studies that examine the perspectives of food service professionals and their FW management, particularly regarding food sharing practices. This paper investigates the perspectives of food service establishments on FW mitigation and on their engagement with digital technologies such as food‐sharing platforms. Adopting a mixed‐methods approach, it explo…
Economics (8 works) · Environmental health (6 works) · Business (5 works) · Food Waste Reduction and Sustainability (5 works) · Geography (5 works) · Human geography (4 works) · Medicine (4 works) · Psychology (4 works) · Sociology (4 works) · Agriculture (3 works)